Brooklyn Water Bagel

2250 N Federal Hwy, Boca Raton, FL 33431 · Permanent Food Service · License 6021307

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 4, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority, repeat · fixed by the Aug 4 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
6 high priority (fixed by the Aug 4 follow-up, 1 repeat)
-20
Administrative complaint on Aug 3, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug32026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 6 High priority
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. At Grab & Go open air cooler; chicken salad (47°F - Cold Holding); egg salad (48°F - Cold Holding); tuna salad (47°F - Cold Holding); smoked salmon (47°F - Cold Holding); cream cheese (47°F - Cold Holding); whitefish salad (48°F - Cold Holding). Operator stated items not prepared or portioned today held in cooler multiple days/since date of preparation. Lift top cooler next to hand washing sink on cook line; pastrami (49°F - Cold Holding); corned beef (49°F - Cold Holding); tuna salad (50°F - Cold Holding); chicken salad (50°F - Cold Holding); egg salad (50°F - Cold Holding); pasteurized liquid eggs (50°F - Cold Holding); cooked potato hash browns (48°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
  Administrative complaint
  Operator failed to comply with a Stop Sale Notice.
  Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop sale issued on cooked potato hash browns (48°F - Cold Holding). Inspector informed Operator item not to be sold to customers due to temperature abuse 2 separate times both times Operator acknowledged understanding then proceeded to serve cooked potato hash browns to customers placing them at undue risk of food born illness. See stop sale.
  Administrative complaint
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  At walk-in cooler; prepped whipped cream cheese opened/prepared/date marked/held refrigerated since 7/27. See stop sale.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At Grab & Go open air cooler; chicken salad (47°F - Cold Holding); egg salad (48°F - Cold Holding); tuna salad (47°F - Cold Holding); smoked salmon (47°F - Cold Holding); cream cheese (47°F - Cold Holding); whitefish salad (48°F - Cold Holding). Operator stated items not prepared or portioned today held in cooler multiple days/since date of preparation. Lift top cooler next to hand washing sink on cook line; pastrami (49°F - Cold Holding); corned beef (49°F - Cold Holding); tuna salad (50°F - Cold Holding); chicken salad (50°F - Cold Holding); egg salad (50°F - Cold Holding); pasteurized liquid eggs (50°F - Cold Holding) Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  At lift top cooler next to hand washing sink on cook line; raw shell eggs (50°F - Ambient Air Temperature/Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee(s) touched their faces including eyes/nose/mouth, while rubbing/scratching/wiping and adjusting glasses then continued to handle clean equipment, clean utensils and prepared/packaged food for customers without washing hands. Advised Operator of proper hand washing requirements.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.